karohemd: (Chef)
In my previous "baking" post, I mentioned I'd try making a savoury tart with the shop-bought, ready-rolled puff pastry I bought Saturday (JusRol).
I'm pleased to say it worked really well as you can see below.
I didn't have quite enough left to fill my tray so I patched the last piece together with some offcuts from the weekend and it worked (although you can see the wonky lower right corner), scored a rim into the pastry, spread some diluted tomato puree on the pastry, arranged courgette slices, quartered cherry tomatoes and bits of crushed garlic topped with bits of goats' cheese and finishing with a drizzle of good extra virgin olive oil, balsamic vinegar, Maldon sea salt and a few grinds of pepper. Into my toaster oven for about fifteen minutes and out came this:
Courgette, Tomato and Goat's Cheese Tart
Photo taken on my phone and processed with instagram, I quite like it.
karohemd: (Chef)
150g tub of soft goats' cheese
drizzle of good extra virgin olive oil
1 tbsp of finely chopped red onion
2 finely chopped cornichons
1/2 tsp of hot pimenton (smoked Spanish paprika)
grind of pepper
salt according to saltiness of the cheese, you might not need any

In a bowl, first stir the oil into the cheese to loosen it and then add all the other ingredients, seasoning to taste (taste it first, you might not need salt if the cheese is quite salty already).

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April 2016

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